|
|
1
|
package
|
(8 oz.) uncooked elbow macaroni
|
|
1 1/2
|
can
|
low-fat (1%) calcium-fortified cottage cheese
|
|
1
|
can
|
shredded part-skim mozzarella cheese
|
|
11/2
|
can
|
shredded low-fat Cheddar cheese
|
|
2
|
-
|
egg whites
|
|
3/4
|
can
|
evaporated skim milk
|
|
2
|
tablespoon
|
finely chopped onion
|
|
1
|
teaspoon
|
Worcestershire sauce
|
|
1/2
|
teaspoon
|
dry mustard
|
|
1/8
|
teaspoon
|
white pepper (optional)
|
|
-
|
-
|
paprika
|
|
1
|
teaspoon
|
Parmesan cheese
|
|
1/2
|
can
|
toasted croutons
|
|
1
|
1. Preheat oven to 350 degrees F. Cook macaroni according to package directions. Drain.
|
|
2
|
2. In a large bowl, combine cottage, mozzarella and Cheddar cheeses with egg whites, milk, onion, Worcestershire sauce, mustard and white pepper. Mix until blended. Fold in cooked macaroni.
|
|
3
|
3. Spoon mixture into a 2 1/2-qt. casserole dish and sprinkle with paprika and Parmesan. Top with a handful of croutons. Bake 20 to 30 min., or until bubbly.
|
|
Nutritional Analysis
|
|
|
Number of Servings:
8
|
|
Per Serving
|
|
calories
|
268
|
calories from fat
|
24%
|
|
carb.
|
28.3
g
|
cholesterol
|
23.4
mg
|
|
fat
|
7.1
g
|
fiber
|
0.4
g
|
|
protein
|
22.3
g
|
sodium
|
333
mg
|
|
|
|
|
|
|
